Category Archives: Baking

Mother’s Day Cupcake Cake Orders

Mother's Day Cupcake Cake

Mother’s Day Cupcake Cake

I have decided to take a select number of orders for cupcake cakes for Mother’s Day. I will be limiting this to 10 cakes total. Each cake is a total of 21 cupcakes. Cake varieties are chocolate ganache, red velvet, ube, or white velvet. Frostings are either cream cheese or buttercream and come in the following colors: red, pink, yellow, green, violet, baby blue, white.

Mother's Day Cupcake Cake

Mother’s Day Cupcake Cake

Individual Violet Rose from Mother's Day Cupcake Cake

Individual Violet Rose from Mother’s Day Cupcake Cake

Individual Pink Rose from Mother's Day Cupcake Cake

Individual Pink Rose from Mother’s Day Cupcake Cake

Price for a cake is $50.00

Orders must be placed no later than Wednesday, May 8, 2013. Cakes can either be picked up or delivered. There might be a fee for delivery, based on distance within Southern California.

Ordering

First click the link to provide your order details, then click the Buy Now button to complete your payment.

Click this link to provide your Order Details

Buy Now Button

1 Comment

Filed under Baking, Dessert

Chocolate Ganache Cupcakes with Buttercream Frosting

Chocolate Ganache Cupcakes with Buttercream Frosting

Chocolate Ganache Cupcakes with Buttercream Frosting

Jennifer had a birthday coming up for her triplets, and was not aware that I did custom orders. Once we coordinated the details, I told her 75 cupcakes would not be a problem.

Each of the three triplets had a favorite theme. Spiderman, Cars and Princess. So, the colors were:

Blue for Spiderman

Wide shot showing Spiderman cupcakes

Wide shot showing Spiderman cupcakes

Tight shot showing Spiderman cupcakes

Tight shot showing Spiderman cupcakes

Red for Cars

Wide shot showing Cars cupcakes

Wide shot showing Cars cupcakes

Tight shot showing Cars cupcakes

Tight shot showing Cars cupcakes

Pink for Princess

Wide shot showing Princess cupcakes

Wide shot showing Princess cupcakes

Tight shot showing Princess cupcakes

Tight shot showing Princess cupcakes

Happy Birthday Meghan, Jaeden and Justin!!!

Leave a comment

Filed under Baking, Dessert

Apple Cider Cupcakes with Apple Cider Cream Cheese Frosting

So, the second recipe in the fall collection is something related to apples. With the huge success of the Pumpkin Cupcakes, I wanted to go with a cupcake and I recently have seen some people posting apple cider type ideas.

This recipe is very easy and did not take much time at all. I tripled the recipe so that I had enough cupcakes for three of the nursing units plus another baker’s dozen for my wife to take with her to work. Hi Stacy, Carol, Yasmin, Althea, Henry, Maria, Debbie, Paula, Cynthia, Annalyn, Angela, Laura, Becky and Evelyn!

Recipe adapted from Something Swanky

Ingredients

Cupcakes:

2 eggs
1 2/3 c. AP flour
1 c. apple cider
2/3 c. sugar
½ c. butter, softened
2 tsp. baking powder
1 tsp. cinnamon
½ tsp. salt
1 tsp. vanilla

Frosting:

½ cup butter, softened
8 oz. reduced fat cream cheese, softened
2 tablespoons apple cider
1 teaspoon cinnamon
3-4 cups confectioners’ sugar

Directions:

Cupcakes:

1. Whisk together all ingredients.
2. Fill cupcake liners 2/3 full and bake at 350º for 19 minutes.
3. Allow to cool in the pan for 5 minutes and then move cupcakes to cooling rack to cool completely.

Frosting:

Cream butter and cream cheese until light and fluffy. Add the apple cider and cinnamon, and gradually add the confectioners’ sugar one cup at a time. Frost cooled cupcakes with prepared frosting.

Leave a comment

Filed under Baking, Dessert

Pumpkin Cupcakes with Maple Cream Frosting

October 1st seems to always offer the beginning of a magical period. The temperature in Southern California finally begins to become reasonable, smells (cinnamon and pine) and ingredients (pumpkins and apples) come into season, and the holidays are around the corner. October brings Halloween, November has Thanksgiving and December has Christmas.

I have drastically reduced my baking activities lately due to me starting school again. The combination of school and work plus the horrible temperatures of an extended summer make Sunday really the only day possible to bake. This past weekend I baked a double batch of Banana Bread, a double batch of Triple Chocolate Berry Bread and a batch of Peanut Butter Chocolate Chip Bars. However, I still was looking forward to something more in line with fall.

That brings us to the star of this post, Pumpkin Cupcakes with Maple Cream Frosting. These give us two flavors which remind me of fall and all of the happiness that this season offers.

The recipe is very easy (no serious mixing at all). The only unique ingredient is the canned pumpkin puree which is available year-round in any grocery store.

Ingredients

Cupcakes:

1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
2 extra-large eggs, at room temperature
1 cup canned pumpkin purée (8 ounces), not pie filling
½ cup granulated sugar
½ cup light brown sugar, lightly packed
½ cup vegetable oil
½ cup coarsely chopped Heath bars, for serving (2 1.4-ounce bars)

Frosting:

6 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
¼ teaspoon Boyajian Natural Maple Flavor
½ teaspoon pure vanilla extract
2 cups sifted confectioners’ sugar

Directions

Cupcakes:

1. Preheat the oven to 350 degrees. Brush or spray the top of 10 muffin tins with vegetable oil and line them with 10 paper liners.

2. Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined.

3. Divide the batter among the prepared tins (I use a level 2 1/4-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely.

Frosting:

In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter on low speed until smooth. Stir in the maple flavoring and vanilla extract. With the mixer still on low, slowly add the confectioners’ sugar and mix until smooth.

Assembly:

Spread the cupcakes with the Maple Frosting and sprinkle with the chopped toffee bits.

1 Comment

Filed under Baking, Dessert

Lemon Cream Cupcakes

Shut The Front Door!

Nearly everyone who tried these cupcakes exclaimed they were wonderful. Almost everyone had no idea that there was a filling inside of the cupcakes. Most people thought that the filling was some type of yogurt. When I told them it was Raspberry Curd they were slightly surprised.

The reason for the cupcakes was two fold. The first reason was a birthday potluck for two co-workers. Stupid me, I volunteered to bake cupcakes while Southern California is going through a heat wave of over 100 degree weather. This meant that I could not realistically begin baking until nearly 9 pm, as I needed to give the air conditioner time to kick in and cool the house. I was not done with the baking and curd preparation until nearly midnight.

I then woke up the following morning at 4 am and proceeded to prepare the buttercream and assemble the cupcakes. Needless to say I was dead tired at the end of work yesterday and literally fell asleep at 7 pm and did not wake up for 11 hours.

These cupcakes are great and I will certainly add them to the rotation of cupcakes I prepare on a regular basis. They are perfect in the summer when raspberries are in season, but they also would work great for special occasions as well.

Recipe Sources:

Lemon Cream Cupcakes adapted recipe
Raspberry Curd
Lemon Buttercream Frosting

Cupcakes

Ingredients:
1 cup butter (softened)
2 cups sugar
3 eggs
2 tsps lemon peel (grated)
1 tsp vanilla extract
3 ½ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
2 cups sour cream

Directions:

In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick).

Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes; remove to wire racks to cool completely.

Curd

Ingredients:
6 tbsp organic unsalted butter, at room temperature
10 oz bag frozen organic raspberries (thawed) – or fresh if you can find them!
4 large egg yolks, lightly beaten
3/4 cup sugar
pinch of salt

Directions:

1. Make sure the raspberries have thawed completely. Slightly mash with a fork. Press the raspberries through a strainer to separate the seeds. I ended up with about 1 cup of organic raspberry juice.
2. Using your electric mixer beat together the butter and sugar. Slowly pour in the egg yolks, and mix until everything is combined.
3. Add in the fresh raspberry juice, and salt. Mix together then pour into a small saucepan.
4. Set the burner temperature to low, and melt the butter.
5. Once the butter is fully melted, slowly increase the temperature to medium while constantly stirring. Cook for 10-15 minutes, or until the temperature has reached 170º F.
6. Once the mixture is fully cooked, remove from heat and continue to stir for about 5 minutes while the curd cools. Once the curd has cooled, fill your desired containers and cool.

Frosting

Ingredients:
½ cup solid vegetable shortening
½ cup butter softened
2 tablespoons lemon juice
1 teaspoon lemon zest
4 cups (approx. 1 lb.) confectioner’s sugar sifted
Additional lemon juice or milk (optional)

Directions:

In large bowl, cream shortening and butter with electric mixer until light and fluffy. Add lemon juice and zest; beat well. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, if icing is dry, add additional juice or milk and beat at medium speed until light and fluffy.

Assembly

1. Taking the full cooled cupcakes, cut out the top of the cupcakes. You can use a paring knife if necessary, but I used a cupcake corer purchased at a cake supply store.

2. Using a piping bag with a small circle tip, fill the bag with the raspberry curd. Pipe the raspberry curd into the top of the cupcake filling the area that was voided when you cut out the top of the cupcake.

3. Using a piping bag with a large star tip, fill the bag with the buttercream frosting. Pipe the frosting in a circular motion starting at the outer edge of the cupcake and work your way into the middle. You should end up with a small cone of frosting covering the area where the curd is at.

4. Apply a single raspberry to the top of the frosting for garnish.

Pictures from the birthday girl:

Cupcakes in their container –

Cupcake –

6 Comments

Filed under Baking, Dessert

Triple Chocolate Cupcakes

So, after making the white velvet cupcakes last week, I wanted to make some other cupcakes this week. It turns out that one of the superstars of the ER was having a birthday this week, and she would be at work the day before her birthday (Hi V!)

I checked with my spy regarding the birthday celebrant’s tastes and confirmed that chocolate would be a good directioin to go in.

These cupcakes have three distinct textures and flavors. The cake is an adaptation of the Chocolate Ganache cupcake from Ina Garten. The filling is a white chocolate pastry cream, and the frosting is a chocolate butter cream. I used a much larger tip for the pastry bag to apply the frosting, and these cupcakes came out perfect.

Cupcake recipe adapted from – foodnetwork
Pastry Cream recipe source – allrecipes
Frosting recipe source – Wilton

Ingredients:

Cupcakes
¼ pound unsalted butter, at room temperature
1 cup sugar
4 extra-large eggs, at room temperature
16 fluid ounces chocolate syrup (recommended: Hershey’s)
1 tablespoon pure vanilla extract
1 cup all-purpose flour

Pastry Cream
6 egg yolks
5 tablespoons white sugar
¼ cup cornstarch
2 cups milk
1 vanilla bean, halved
2 tablespoons butter
3 ounces white chocolate

Frosting
½ cup solid vegetable shortening
½ cup (1 stick) butter or margarine, softened
3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted
1 teaspoon clear vanilla extract
4 cups sifted confectioners’ sugar (approximately 1 lb.)
3-4 tablespoons milk

Directions:

Cupcakes
Line muffin pans with 12 paper liners. Preheat the oven to 325 degrees F.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, 1 at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don’t overbeat, or the cupcakes will be tough.

Scoop the batter into the muffin cups and bake for 30 minutes, or until just set in the middle. Don’t overbake! Let the cupcakes cool thoroughly in the pan.

Pastry Cream
In a medium bowl, whisk egg yolks and sugar until pale yellow. Whisk in corn starch. Set aside.

In a stainless steel saucepan, bring milk and vanilla bean to a boil, remove from heat and remove vanilla bean. Stir a small amount of the hot milk into the egg yolk mixture. Return milk to heat and while constantly stirring with a wooden spoon, slowly add the egg mixture to milk. Mixture will thicken.

Allow to just come to a boil, remove from heat and stir in butter. Put mixture through a sieve into a bowl and cover with plastic wrap (this keeps mixture from forming a skin over top). Cool slightly.

Stir in melted white chocolate, cover and refrigerate until ready to assemble.

Frosting
In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

To Assemble:
Cut a small whole in the center of the top of the cupcake. I used a paring knife to make the incision. You will want a whole about the size of a nickle. The hole should go roughly 2/3 of the way through the the cupcake, but not through the bottom.

Using a piping bag and a small circle tip apply pastry cream into create pocket of cupcake. The pastry cream should just come to the surface of the top of the cupcake.

Using another piping bag and a large star tip, apply butter cream frosting in a looping fashion starting on the outside, and overlapping slightly as you near the center. It should resemble the cupcakes in the picture above.

Leave a comment

Filed under Baking, Dessert

Baklava

Another specialty pantry item I have been looking forward to using is Rose Water. This is a liquid seasoning used especially in Middle Eastern cuisine. One of the more frequent things I have seen it used in is Baklava. One of my co-workers (Hi Heidi!) purchased a bottle of Rose Water for me at a store close to her house, and gave it to me to use. She previously gave me the bottle of Orange Blossom Water, which I used in the Madeleines with Orange Blossom water Glaze.

The ingredients for Baklava are not all that strange, and you will most likely have all the items in your pantry. For the nuts in this recipe, you can go with all one type or combine them. My recipe had a combination of all three.

Recipe adapted from – Alton Brown

Ingredients:

For the filling:
2 teaspoons ground cinnamon
6 ounces blanched almonds
6 ounces raw or roasted walnuts
6 ounces raw or roasted pistachio
2/3 cup sugar
¼ cup water
1 teaspoon rose water
1 pound phyllo dough, thawed
½ lb clarified unsalted butter, melted (2 sticks)

For the syrup:
1 1/4 cups honey
1 1/4 cups water
1 1/4 cups sugar
1 cinnamon stick

Directions:

Heat the oven to 350 degrees F.

Place the almonds, walnuts, pistachios, sugar and freshly ground spices into the bowl of a food processor and pulse until finely chopped, but not pasty or powdery, approximately 15 quick pulses. Set aside.

Combine the water and rose water in a small spritz bottle and set aside.

Trim the sheets of phyllo to fit the bottom of a 13 by 9 by 2-inch metal pan. Brush the bottom and sides of the pan with butter; lay down a sheet of phyllo and brush with butter.

Repeat this step 9 more times for a total of 10 sheets of phyllo. Top with 1/3 of the nut mixture and spread thinly.

Spritz thoroughly with the rose water.

Layer 6 more sheets of phyllo with butter in between each of them, followed by another third of the nuts and spritz with rose water. Repeat with another 6 sheets of phyllo, butter, remaining nuts, and rose water. Top with 8 sheets of phyllo brushing with butter in between each sheet. Brush the top generously with butter. Place in the oven and bake for 30 minutes. Remove pan from the oven and cut into 28 squares. Return pan to the oven and continue to bake for another 30 minutes. Remove pan from the oven, place on a cooling rack, and cool for 2 hours before adding the syrup.

Make the syrup during the last 30 minutes of cooling. Combine the honey, water, sugar and cinnamon stick in a 4-quart saucepan and set over high heat. Stir occasionally until the sugar has dissolved. Once boiling, boil for 10 minutes, stirring occasionally. Remove from the heat and discard the cinnamon stick.

After the baklava has cooled for 2 hours, re-cut the entire pan following the same lines as before. Pour the hot syrup evenly over the top of the baklava, allowing it to run into the cuts and around the edges of the pan. Allow the pan to sit, uncovered until completely cool. Cover and store at room temperature for at least 8 hours and up to overnight before serving. Store, covered, at room temperature for up to 5 days.

Leave a comment

Filed under Baking, Dessert